KR100546824B1 - Composition of functional kimchi sauce and manufacturing method thereof - Google Patents
Composition of functional kimchi sauce and manufacturing method thereof Download PDFInfo
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- KR100546824B1 KR100546824B1 KR1020050064958A KR20050064958A KR100546824B1 KR 100546824 B1 KR100546824 B1 KR 100546824B1 KR 1020050064958 A KR1020050064958 A KR 1020050064958A KR 20050064958 A KR20050064958 A KR 20050064958A KR 100546824 B1 KR100546824 B1 KR 100546824B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
본 발명은 김치소스의 조성물 및 제조방법에 관한 것으로 특히, 배추김치, 열무김치, 총각김치 등 여러 가지 종류의 김치 제조에 사용할 수 있으며 일반적인 김치양념 보다 필수 아미노산 및 비타민 A, E, C, 칼슘 등의 함량을 높이고 한약재를 첨가하여서 된 기능성 김치소스의 조성물 및 제조방법을 개시한다.The present invention relates to a composition and method of manufacturing kimchi sauce, and in particular, can be used for the production of various types of kimchi, such as cabbage kimchi, radish kimchi, bachelor kimchi, and essential amino acids and vitamins A, E, C, calcium, etc. It discloses a composition and preparation method of functional kimchi sauce made by increasing the content of medicinal herbs.
본 발명은 필수 아미노산 및 비타민A, E, C, 칼슘 등의 함량을 일반 김치에 포함된 성분보다 월등히 높이고, 정장효능, 신진대사 촉진, 항암효과의 증진, 성인병 예방, 스트레스 해소 등의 효능을 기대할 수 있으며, 질병 예방 효과를 증진시킬 수 있고, 더불어 젓갈과 한약재의 특유의 향을 제거하기 위한 것이다.The present invention is to increase the content of essential amino acids and vitamins A, E, C, calcium, etc. significantly higher than the components included in the general kimchi, and to expect the efficacy of formal efficacy, promoting metabolism, enhancing the anticancer effect, preventing adult diseases, relieving stress, etc. It can improve the disease prevention effect, and also to remove the peculiar aroma of salted fish and herbal medicines.
이를 위하여 본 발명은 여러 가지 젓갈- 새우젓, 황석어젓, 밴댕이젓, 멸치젓, 갈치젓, 게, 다시마, 양파, 표고버섯, 파, 마늘, 생강을 넣고 끓여서 식히는 과정과 녹용, 홍삼, 배, 구기자, 더덕, 맥문동, 백화수오를 끓여 혼합물을 추출하는 과정, 그리고 전복과 찹쌀가루를 이용하여 풀죽을 끓이는 과정에서 얻어진 혼합물을 일정한 비율로 혼합하여 얻게 되는 겔 상태의 기능성 김치소스 조성물 및 제조방법을 제안한다.To this end, the present invention is a variety of salted salted-fish, salted, salted, salted, salted anchovy, saltfish, crab, kelp, onion, shiitake mushrooms, green onions, garlic, ginger to boil and cool, red ginseng, pear, wolfberry, deodeok, The present invention proposes a functional kimchi sauce composition and preparation method in a gel state obtained by mixing a mixture obtained in boiling process of Bokmun-dong, Baekshui, and extracting a mixture by boiling abalone and glutinous rice flour at a constant ratio.
이에 따라 얻어진 본 발명에 의한 기능성 김치 소스는 겔 상태로써 절인 배추에 양념을 일정량 발라서 김치를 만들기 때문에 김치 담그는 소모 시간을 줄이고, 항상 일정한 품질의 김치를 제조할 수 있으며, 젓갈 냄새와 한약재 냄새를 제거하여 이들 냄새로 인한 거부감 없이 누구나 쉽게 김치를 접할 수 있게 된다. 또한, 본 발명은 일반 김치에 비해 아미노산, 비타민A, E, C, 칼슘 등의 함량이 월등히 높아서 성인병 예방에 탁월한 효과를 기대할 수 있게 된다. The functional kimchi sauce according to the present invention thus obtained by applying a certain amount of seasoning to the pickled cabbage in a gel state to make kimchi to reduce the consumption time of kimchi soaking, can always produce a certain quality kimchi, remove salty smell and medicinal herbs smell Therefore, anyone can easily access kimchi without being rejected by these smells. In addition, the present invention is much higher in the content of amino acids, vitamins A, E, C, calcium and the like compared to general kimchi can be expected to have an excellent effect in preventing adult diseases.
Description
본 발명은 김치소스의 조성물 및 제조방법에 관한 것으로 특히, 배추김치, 열무김치, 총각김치 등 여러 가지 종류의 김치 제조에 사용 할 수 있으며 일반적인 김치양념 보다 필수 아미노산 및 비타민 A, E, C, 칼슘 등의 함량을 높이고 한약재를 첨가하여서 된 기능성 김치소스의 조성물 및 제조방법에 관한 것이다.The present invention relates to a composition and method of manufacturing kimchi sauce, and in particular, can be used for the production of various types of kimchi, such as cabbage kimchi, radish kimchi, bachelor kimchi, and essential amino acids and vitamins A, E, C, calcium than conventional kimchi seasoning It relates to a composition and a method for producing a functional kimchi sauce made by increasing the content of such as herbal medicine.
주지하는 바와 같이 배추김치의 양념은 각 지역마다 다르고 재료도 다양하지만, 대부분 멸치액젓, 찹쌀 풀, 고춧가루, 파, 마늘, 생강, 설탕, 소금, 조미료 등의 재료와 무채를 혼합한 양념을 소금에 절인 배추 속에 넣는 공정으로 제조되는 것이 일반적이다. 또한, 열무김치는 파, 마늘, 생강, 붉은 고추 간 것, 소금, 녹말가루 등의 재료로 만든 양념을 소금에 절인 열무에 살짝 버무려 제조하는 것이 일반적이고, 총각김치와 깍두기는 파, 마늘, 생강, 소금, 새우젓, 고춧가루로 만든 양념에 절인 무를 버무려 제조한다. As you know, the seasonings of Chinese cabbage kimchi are different in each region and the ingredients are different, but most of them are seasoned with salt, seasoned anchovy sauce, glutinous rice paste, red pepper powder, green onion, garlic, ginger, sugar, salt, seasonings, etc. It is generally manufactured by the process of placing in pickled cabbage. Also, young radish kimchi is usually made by mixing salt, radish, garlic, ginger, red pepper liver, salt, starch powder, etc. with salted radish. Toss with pickled radish seasoned with salt, shrimp, and red pepper powder.
이에 따라 만들어진 각종 김치는 유산균에 의한 정장작용, 항암효과, 소화촉진, 항균작용 등의 효능이 있을 뿐만 아니라, 비타민 A, B, C 등을 함유하고 있는 것으로 알려져 있다.Various kimchi made according to this is known to contain vitamin A, B, C, etc. as well as the effects of intestinal action, anticancer effect, digestion, antibacterial effect by lactic acid bacteria.
본 출원인은 이러한 각종 김치의 제조에 사용할 수 있는 김치 양념 제조방법(특허번호 10-0194072; 김치 양념의 제조방법 : 이하'인용발명'이라 함)을 제안한 바 있으며, 이는 표피를 깨끗이 세척하고 잘게 절단시킨 적량의 감초 및 인삼 3g 과 배 30g 을 물 2-3㎖의 100℃ 끓는 물에 5-10분간 끓여 인삼 및 배 즙을 추출한 다음 인삼 및 배의 건더기를 건지고, 찹쌀가루 15스픈 을 상기 인삼 및 배 즙이 혼합된 혼합 즙에 넣어 상기 온도 하에서 10-20분 정도 끓여 풀죽 형태로 끓이고, 이후 상온에서 식히는 제1공정과; 별도의 솥에 멸치액젓40g, 잘게 절단시킨 대파10g, 다진 마늘 10g 및 생강 3g, 생새우 20g, 잘게 절단시킨 양파 40g 을 넣고 100℃에서 5-7분간 끓여 혼합 즙을 만들고 상온에서 식히는 제2공정과; 상기 제1공정에서 얻어진 풀죽 형태의 인삼, 배 ,찹쌀로 이루어진 혼합물 40%와 제2공정에서 얻어진 액젓 및 천연재료로 이루어진 혼합물 60%를 혼합하여 상온에서 교반하되, 고춧가루 80g 을 넣어 교반케 하고 적량의 천연꿀을 첨가하여 걸쭉한 겔 상태로 만드는 제3공정과 상기 제3공정에서 얻어진 양념을 살균 후 포장 처리토록 하는 제4공정을 포함하는 것을 특징으로 하는 김치양념의 제조방법에 의해 된 것이다. 이러한 인용발명은 감초, 인삼, 배, 찹쌀가루, 멸치액젓, 대파, 마늘, 생강, 생새우, 양파, 고춧가루, 천연꿀을 혼합하여 항상 일정한 김치 맛을 유지할 수 있도록 하고, 인삼을 첨가하여 각종 질병 예방에 효과가 있으며, 짧은 시간에 김치를 담글 수 있도록 편리성을 극대화 시킨 것이다. 그러나 , 이러한 인용발명은 아미노산, 칼슘 등의 함량이 적어서, 필수 아미노산과 무기질 등의 성분을 충분히 얻기에 부족하고 양념에 함유된 인삼의 적은 양으로는 사포닌 함량이 부족해 질병 예방효과가 불충분하게 되는 문제점이 있는 것이다.Applicant has proposed a kimchi seasoning manufacturing method (Patent No. 10-0194072; manufacturing method of kimchi seasoning: hereinafter referred to as 'quoted invention') that can be used for the production of such various kimchi, which cleans the cuticle and cuts finely 3 g of licorice and ginseng and 30 g of the appropriate amount were boiled in boiling water of 100 ℃ of 2-3 ml of water for 5-10 minutes to extract ginseng and pear juice, and then dried ginseng and pear juice, and 15 spoons of glutinous rice flour was added to the ginseng and Pear juice is mixed with the mixed juice to boil for 10-20 minutes under the above temperature to boil in the form of porridge, and then cooled to room temperature; In a separate pot, add 40g of anchovy broth, 10g finely chopped green onion, 10g chopped garlic, 3g ginger, 20g fresh shrimp, 40g finely cut onion, and boil at 100 ℃ for 5-7 minutes to make mixed juice and cool at room temperature. and; Mix 40% of the mixture of ginseng, pear, glutinous rice obtained in the first step and 60% of the mixture of fish sauce and natural material obtained in the second step, and stir at room temperature, add 80 g of red pepper powder, and stir. It was made by the method of producing kimchi seasoning comprising the third step of adding the natural honey to make a thick gel state and the fourth step to sterilize the seasoning obtained in the third step and packaging. This cited invention is a mixture of licorice, ginseng, pear, glutinous rice flour, anchovy fish sauce, green onion, garlic, ginger, raw shrimp, onion, red pepper powder and natural honey to maintain a constant taste of kimchi and prevent ginseng by adding ginseng It is effective in maximizing convenience for soaking kimchi in a short time. However, these cited inventions have a low content of amino acids, calcium, etc., insufficient to obtain essential amino acids and minerals, and the amount of ginseng contained in seasonings lacks saponin content, resulting in insufficient disease prevention effects. Is there.
본 발명의 목적은 이러한 문제점을 해결하기 위하여 필수 아미노산 및 비타민A, E, C, 칼슘의 함량을 일반 김치에 포함된 성분보다 월등히 높이고, 정장효능, 신진대사 촉진, 항암효과의 증진, 성인병 예방, 스트레스 해소 등의 효능을 얻으며 질병 예방 효과를 증진시킬 수 있고, 더불어 젓갈과 한약재의 특유의 향을 제거함으로써 그로 인한 거부감 없이 김치를 접할 수 있도록 하는 기능성 김치소스 조성물 및 제조방법을 제공함에 있다.The purpose of the present invention is to solve the above problems, the essential amino acids and vitamins A, E, C, calcium content significantly higher than the components included in the general kimchi, formal efficacy, metabolism promotion, anti-cancer effect, prevention of adult diseases, The present invention provides a functional kimchi sauce composition and a method of preparing a kimchi without dissatisfaction by removing the peculiar aromas of salted fish and herbal medicines while obtaining the effect of relieving stress and improving the disease prevention effect.
이러한 목적을 달성하기 위하여 본 발명은 여러 가지 젓갈- 새우젓, 황석어젓, 밴댕이젓, 멸치젓, 갈치젓, 게, 다시마, 양파, 표고버섯, 파, 마늘, 생강을 넣고 끓여서 식히는 과정과 녹용, 홍삼, 배, 구기자, 더덕, 맥문동, 백화수오를 끓여 혼합물을 추출하는 과정, 그리고 전복과 찹쌀가루를 이용하여 풀죽을 끓이는 과정에서 얻어진 혼합물을 일정한 비율로 혼합하여 얻게 되는 겔 상태의 기능성 김치소스 조성물 및 제조방법을 제안한다.In order to achieve the above object, the present invention provides a variety of salted-fish, salted, salted, salted, anchovy, cutlass, crab, kelp, onion, shiitake, green onion, garlic, ginger and boiled and cooled, antler, red ginseng, pear, Functional Kimchi Sauce Composition and Preparation Method of Gel Formed by Boiling Gojija, Deodeok, Macmundong, Baekshui, Extracting the Mixture, and Mixing the Mixtures Obtained from Abalone and Glutinous Rice with Boiled Porridge Suggest.
이에 따라 얻어진 소스는 겔 상태로써 절인 배추에 양념을 일정량 발라서 김치를 만들기 때문에 김치 담그는 소모 시간을 줄이고, 항상 일정한 품질의 김치를 제조할 수 있으며, 젓갈 냄새와 한약재 냄새를 제거하여 이들 냄새로 인한 거부감 없이 누구나 쉽게 김치를 접할 수 있게 된다. 또한, 본 발명은 일반 김치에 비해 아미노산, 비타민A, E, C, 칼슘 등의 함량이 월등히 높아서 성인병 예방에 탁월한 효과를 기대할 수 있게 된다. The sauce thus obtained is made of kimchi by applying a certain amount of seasoning to the pickled cabbage in a gel state so that the kimchi soaking time can be reduced, and the kimchi of a certain quality can always be produced. Anyone can easily access kimchi without it. In addition, the present invention is much higher in the content of amino acids, vitamins A, E, C, calcium and the like compared to general kimchi can be expected to have an excellent effect in preventing adult diseases.
이러한 본 발명에 따른 김치소스의 조성물은 새우젓 1중량부에 대하여 황석어젓 0.5-2중량부, 밴댕이젓 0.5-2중량부, 멸치젓 0.5-2중량부, 갈치젓 0.5-2중량부, 게 0.5-2중량부, 다시마 0.01-0.05중량부, 양파 1-2.5중량부, 표고버섯 0.1-1중량부, 파 0.5-1.5중량부, 마늘 0.1-1중량부, 생강 0.05-0.3중량부, 녹용 0.05-0.3중량부, 홍삼 0.05-0.5중량부, 배 3-7중량부, 구기자 0.05-0.5중량부, 맥문동 0.05-0.5중량부, 백화수오 0.05-0.5중량부, 더덕 0.05-0.5중량부, 찹쌀 0.5-2중량부, 고춧가루 1-3중량부, 전복 1-2.5중량부로 이루어진다.The composition of the kimchi sauce according to the present invention is 0.5-2 parts by weight of yellow salted fish, 0.5-2 parts by weight of salted fish, 0.5-2 parts by weight of anchovy, 0.5-2 parts by weight of anchovy, 0.5-2 parts by weight of crab fish, 0.5-2 parts by weight of crab Parts, kelp 0.01-0.05 parts, onion 1-2.5 parts, shiitake mushroom 0.1-1 parts, green onion 0.5-1.5 parts, garlic 0.1-1 parts, ginger 0.05-0.3 parts, antler 0.05-0.3 parts Department, red ginseng 0.05-0.5 parts by weight, pear 3-7 parts by weight, wolfberry 0.05-0.5 parts by weight, Macmundong 0.05-0.5 parts by weight, Baek Shou 0.05-0.5 parts by weight, deodeok 0.05-0.5 parts by weight, glutinous rice 0.5-2 parts by weight Part, red pepper powder 1-3 parts by weight, abalone 1-2.5 parts by weight.
이러한 조성물로 된 김치소스를 제조하기 위한 구체적인 공정을 살펴보면 다음과 같다.Looking at the specific process for producing a kimchi sauce made of such a composition as follows.
[제1공정][Step 1]
새우젓 1중량부에 대하여 황석어젓 0.5-2중량부, 밴댕이젓 0.5-2중량부, 멸치젓 0.5-2중량부, 갈치젓 0.5-2중량부, 게 0.5-2중량부, 다시마 0.01-0.05중량부, 양파 1-2.5중량부, 표고버섯 0.1-1중량부, 파 0.5-1.5중량부, 마늘 0.1-1중량부, 생강 0.05-0.3중량부를 넣고 물 1-3중량부를 부어서 100℃에서 20분간 끓여 상온에서 식힌 후 건더기를 건져내고 체에 밭쳐 혼합 즙을 만든다.0.5-2 parts by weight of yellow salted fish, 0.5-2 parts by weight of salted salted fish, 0.5-2 parts by weight of anchovy, 0.5-2 parts by weight of salted anchovy, 0.5-2 parts by weight of crab, 0.01-0.05 parts of kelp, onion 1-2.5 parts by weight, shiitake 0.1-1 parts by weight, leek 0.5-1.5 parts by weight, garlic 0.1-1 parts by weight, ginger 0.05-0.3 parts by weight, pour 1-3 parts by weight of water and boil at 100 ℃ for 20 minutes After cooling, pick out the dry matter and sift it in a sieve to make mixed juice.
[제2공정][Step 2]
전복 1-2.5중량부 에 물 6-8중량부를 넣고 믹서로 잘게 부순 후에 찹쌀가루 0.5-2중량부를 혼합하여 10-20분간 끓여서 풀죽을 만든 후 상온에서 식힌다.Add 6-8 parts of water to 1-2.5 parts of abalone, crush it finely with a mixer, mix 0.5-2 parts of glutinous rice flour, boil it for 10-20 minutes, and make it.
[제3공정][Step 3]
녹용 0.05-0.3중량부, 홍삼 0.05-0.5중량부, 배 3-7중량부, 구기자 0.05-0.5중량부, 맥문동 0.05-0.5중량부, 백화수오 0.05-0.5중량부, 더덕 0.05-0.5중량부를 넣어 혼합물을 만들어 물 0.05-1중량부에 넣고 100℃에서 30분간 끓여 한약 즙을 만든다.Deer antler 0.05-0.3 parts by weight, red ginseng 0.05-0.5 parts, pears 3-7 parts by weight, wolfberry 0.05-0.5 parts by weight, Macmundong 0.05-0.5 parts by weight, Baek Sewage 0.05-0.5 parts by weight, Deodeok 0.05-0.5 parts by weight Make a mixture, add 0.05-1 parts by weight of water and boil at 100 ℃ for 30 minutes to make herbal juice.
[제4공정][Step 4]
상기 제1공정에서 얻어진 혼합 즙 60% 와 제2 공정에서 전복으로 얻어진 풀죽 30%, 그리고 제3공정에서 녹용 등을 넣어 만든 한약 즙 10%를 혼합하여 상온에서 교반하되, 고춧가루 1-3중량부를 넣어 교반케 하여 걸쭉한 겔 상태로 만든다.60% of the mixed juice obtained in the first step and 30% of the grass porridge obtained by abalone in the second step, and 10% of the herbal juice made by adding deer antler in the third step, stirred at room temperature, and stirred at room temperature. The mixture is stirred and made into a thick gel state.
[제5공정][Step 5]
제4공정에서 만들어진 겔 상태의 소스를 70-100℃에서 60-120분간 살균 후 포장(유리병, 합성수지로 된 포장용기 등)하여 제품을 완성한다.The gel source made in the fourth process is sterilized at 70-100 ° C. for 60-120 minutes, and then packaged (glass bottles, plastic containers, etc.) to complete the product.
이러한 본 발명의 구체적인 실시 예를 살펴보면 다음과 같다. Looking at the specific embodiment of the present invention as follows.
(실시예)(Example)
이러한 본 발명에 따른 김치소스의 조성물은 새우젓 1중량부에 대하여 황석어젓 1중량부, 밴댕이젓 1중량부, 멸치젓 1중량부, 갈치젓 1중량부, 게 1중량부, 다시마 0.03중량부, 양파 1.67중량부, 표고버섯 0.5중량부, 파 0.83중량부, 마늘 0.5중량부, 생강 0.1중량부, 녹용 0.1중량부, 홍삼 0.17중량부, 배 5중량부, 구기자 0.17중량부, 맥문동 0.17중량부, 백화수오 0.17중량부, 더덕 0.17중량부, 찹쌀 1중량부, 고춧가루 2.33중량부, 전복 1.67중량부로 이루어진다.The composition of the kimchi sauce according to the present invention is 1 part by weight of yellow salted salted fish, 1 part by weight of salted salted fish, 1 part by weight of anchovy, 1 part by weight of blackfish, 1 part by weight of crab, 1 part by weight of kelp, 0.03 part by weight of kelp, 1.67 weight of onion 0.5 parts by weight of shiitake mushrooms, 0.83 parts of green onion, 0.5 parts by weight of garlic, 0.1 parts by weight of ginger, 0.1 parts by weight of antler, 0.17 parts by weight of red ginseng, 5 parts by weight of pears, 0.17 parts by weight of goji berry, 0.17 parts by weight of Macmundong 0.17 parts by weight, deodeok 0.17 parts by weight, glutinous rice 1 part by weight, red pepper powder 2.33 parts by weight, abalone 1.67 parts by weight.
[제1공정][Step 1]
새우젓 1중량부에 대하여 황석어젓 1중량부, 밴댕이젓 1중량부, 멸치젓 1중량부, 갈치젓 1중량부, 게 1중량부에 다시마 0.03중량부, 양파 1.67중량부, 표고버섯 0.5중량부, 파 0.83중량부, 마늘 0.5중량부, 생강 0.1중량부를 넣고 물 1.67중량부를 부어서 100℃에서 20분간 끓여 상온에서 식힌 후 건더기를 건져내고 체에 밭쳐 혼합 즙을 만든다.1 part by weight of yellow salted fish, 1 part by weight of salted fish, 1 part by weight of anchovy, 1 part by weight of salted anchovy, 1 part by weight of crab, 0.03 part by weight of kelp, 1.67 part by weight of onion, 0.5 part by weight of shiitake mushroom, leek 0.83 Pour part by weight, 0.5 parts by weight garlic, 0.1 parts by weight of ginger, pour 1.67 parts by weight of water, boil at 100 ° C. for 20 minutes, cool at room temperature, remove the dryness, and mix with sieve to make juice.
[제2공정][Step 2]
전복 1.67중량부 에 물 6.67중량부를 넣고 믹서로 잘게 부순 후에 찹쌀가루 1중량부를 혼합하여 10-20분간 끓여서 풀죽을 만든 후 상온에서 식힌다.1.67 parts by weight of abalone, 6.67 parts by weight of water, crushed finely with a mixer, mixed with 1 part by weight of glutinous rice flour, boiled for 10-20 minutes to make grass porridge and cooled at room temperature.
[제3공정][Step 3]
녹용 0.1중량부, 홍삼 0.17중량부, 배 5중량부, 구기자 0.17중량부, 맥문동 0.17중량부, 백화수오 0.17중량부, 더덕 0.17중량부를 넣어 혼합물을 만들어 물 0.07중량부에 넣고 100℃에서 30분간 끓여 한약 즙을 만든다.Add 0.1 parts by weight of deer antler, 0.17 parts by weight of red ginseng, 5 parts by weight of pears, 0.17 parts by weight of goji berry, 0.17 parts by weight of Macmundong, 0.17 parts by weight of sorghum, and add 0.17 parts of deodeok to make a mixture. Boil to make herbal juice.
[제4공정][Step 4]
상기 제1공정에서 얻어진 혼합 즙 60% 와 제2 공정에서 전복으로 얻어진 풀죽 30%, 그리고 제3공정에서 녹용 등을 넣어 만든 한약 즙 10%를 혼합하여 상온에서 교반하되, 고춧가루 1-3중량부를 넣어 교반케 하여 걸쭉한 겔 상태로 만든다.60% of the mixed juice obtained in the first step and 30% of the grass porridge obtained by abalone in the second step, and 10% of the herbal juice made by adding deer antler in the third step, stirred at room temperature, and stirred at room temperature. The mixture is stirred and made into a thick gel state.
[제5공정][Step 5]
제4공정에서 만들어진 겔 상태의 소스를 70-100℃에서 60-120분간 살균 후 포장(유리병, 합성수지로 된 포장용기 등)하여 제품을 완성한다. The gel source made in the fourth process is sterilized at 70-100 ° C. for 60-120 minutes, and then packaged (glass bottles, plastic containers, etc.) to complete the product.
이러한 실시 예에 의하여 제조된 김치소스를 소금에 절인 배추에 적량 도포하여 24시간이상 상온에서 숙성시킨 다음 성분 분석을 실시한 결과는 다음과 같다. The kimchi sauce prepared according to this example was applied to salted cabbage in an appropriate amount and aged at room temperature for at least 24 hours, followed by component analysis.
*성 분:*ingredient:
조단백질(%)----- 6.0, Crude Protein (%) ----- 6.0,
조지방(%)----- 0.8, Crude fat (%) ----- 0.8,
탄수화물(%)----- 20.9, Carbohydrate (%) ----- 20.9,
비타민A(I.U./100g)----- 14847.5, Vitamin A (I.U./100g)----- 14847.5,
비타민B1(mg/100g)----- 1.2 Vitamin B1 (mg / 100g) ----- 1.2
비타민B2(mg/100g)----- 0.1, Vitamin B2 (mg / 100g) ----- 0.1,
비타민 C(mg/100g)----- 5.7, Vitamin C (mg / 100g) ----- 5.7,
비타민E(mg/100g)----- 9.65, Vitamin E (mg / 100g) ----- 9.65,
베타카로틴(mg/100g)----- 1.7, Beta-carotene (mg / 100g) ----- 1.7,
칼슘(mg/100g)----- 26.9, Calcium (mg / 100g) ----- 26.9,
철(mg/100g)----- 0.9, Iron (mg / 100g) ----- 0.9,
요오드(mg/100g)----- 불검출, Iodine (mg / 100g) ----- Not detected,
인(mg/100g)---- 75.6, Phosphorus (mg / 100g) ---- 75.6,
글리신(mg/100g)----- 126.3, Glycine (mg / 100g) ----- 126.3,
알라신(mg/100g)-----237.8, Allahin (mg / 100g) ----- 237.8,
세린(mg/100g)-----109.4, Serine (mg / 100g) ----- 109.4,
티로신(mg/100g)----- 59.0, Tyrosine (mg / 100g) ----- 59.0,
발린(mg/100g)-----196.9, Valine (mg / 100g) ----- 196.9,
아스파틴산(mg/100g)----- 405.9, Aspartic acid (mg / 100g) ----- 405.9,
글루타민산(mg/100g)----- 419.2, Glutamic acid (mg / 100g) ----- 419.2,
트레오닌(mg/100g)----- 116.2, Threonine (mg / 100g) ----- 116.2,
이소루신(mg/100g)----- 127.5, Isoleucine (mg / 100g) ----- 127.5,
페닐알라닌(mg/100g)----- 110.1, Phenylalanine (mg / 100g) ----- 110.1,
루이신(mg/100g)----- 191.5, Leucine (mg / 100g) ----- 191.5,
아르기닌(mg/100g)----- 212.7, Arginine (mg / 100g) ----- 212.7,
리신(mg/100g)----- 215.4, Lysine (mg / 100g) ----- 215.4,
프롤린(mg/100g)----- 238.1, Proline (mg / 100g) ----- 238.1,
시스틴(mg/100g)----- 12.7, Cystine (mg / 100g) ----- 12.7,
히스티딘(mg/100g)----- 119.5, Histidine (mg / 100g) ----- 119.5,
트립토판(mg/100g)----- 320.7, Tryptophan (mg / 100g) ----- 320.7,
메티오닌(mg/100g)----- 44.7 Methionine (mg / 100g) ----- 44.7
이와 같이 하여 본 발명에 의한 김치 소스를 넣어 김치를 만들 경우 누구나 항상 동일한 김치 맛을 유지할 수 있으며, 김치를 담글 때마다 양념을 별도로 만들지 않아도 되므로 김치 담그는 시간을 절약함과 동시에 매번 재료를 준비해야 하는 번거로움을 줄일 수 있고, 화학조미료를 사용하지 않고 천연 조미료만으로 김치 소스를 만들었기 때문에 뇌세포 손상과 암과의 연관성 등이 있는 것으로 알려진 화학조미료 사용은 배제하였다.
또한, 본 발명은 여러 가지 젓갈과 게의 혼합사용으로 인해 필수 아미노산의 함량이 기존김치에 비해 월등하게 높을 뿐 아니라, 영양소의 파괴가 적고, 강장, 조혈효과가 있는 것으로 알려진 녹욕과, 항암작용 및 각종 스트레스에 대한 방어 능력 증가 작용이 있는 것으로 알려진 홍삼, 맥문동, 백화수오의 성분으로 성인병 예방 효과를 기대할 수 있다.
뿐만 아니라, 여러 가지 공정을 통해 다양한 재료의 영양소가 인체에 원활하게 흡수 될 수 있도록 하여 각각의 영양소의 효능을 활성화하여 건강에 유익함을 제공하는 효과가 있다. In this way, if you make kimchi with kimchi sauce according to the present invention, everyone can always maintain the same kimchi taste, and you do not have to make seasonings every time you put kimchi, so you need to prepare ingredients every time while saving kimchi soaking time. Because it reduces the hassle and makes kimchi sauce with only natural seasonings without using chemical seasonings, it excludes the use of chemical seasonings that are known to be related to brain cell damage and cancer.
In addition, the present invention due to the mixed use of various salted fish and crab not only significantly higher than the content of essential amino acids compared to conventional kimchi, less nutrient destruction, tonic, anti-cancer and anti-cancer Red ginseng, Macmun-dong, Baekshui, known to have a protective effect against various stresses can be expected to prevent adult diseases.
In addition, through various processes, the nutrients of various materials can be smoothly absorbed by the human body, thereby activating the efficacy of each nutrient to provide benefits to health.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100731991B1 (en) | 2007-01-31 | 2007-06-25 | 이순복 | Composition of kimchi sauce deodorized by jasmine and method thereof |
| KR20070107491A (en) * | 2006-05-03 | 2007-11-07 | 견은숙 | Sea grass inclusion kimchi spice and the manufacture method |
| KR101007156B1 (en) * | 2008-02-13 | 2011-01-12 | 이순복 | Method for manufacturing kimchi drink |
| KR101398232B1 (en) * | 2012-10-22 | 2014-05-23 | 신세경 | Manufacturing method of kimchi source comprising glutinous rice glue |
| KR101532073B1 (en) * | 2014-11-04 | 2015-06-30 | 주식회사 아이씨푸드 | Manufacturing method of conveniently usable kimchi source |
| KR20180045442A (en) * | 2016-10-25 | 2018-05-04 | 농업회사법인 주식회사 푸드베리 | Deodorant of Kimchi And Preparation Method of Odor Reduced Kimchi |
| KR101870364B1 (en) * | 2017-10-31 | 2018-06-22 | 주식회사 참푸드 | Preparation method of Hwangsukjang kimchi |
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2005
- 2005-07-18 KR KR1020050064958A patent/KR100546824B1/en not_active IP Right Cessation
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070107491A (en) * | 2006-05-03 | 2007-11-07 | 견은숙 | Sea grass inclusion kimchi spice and the manufacture method |
| KR100731991B1 (en) | 2007-01-31 | 2007-06-25 | 이순복 | Composition of kimchi sauce deodorized by jasmine and method thereof |
| KR101007156B1 (en) * | 2008-02-13 | 2011-01-12 | 이순복 | Method for manufacturing kimchi drink |
| KR101398232B1 (en) * | 2012-10-22 | 2014-05-23 | 신세경 | Manufacturing method of kimchi source comprising glutinous rice glue |
| KR101532073B1 (en) * | 2014-11-04 | 2015-06-30 | 주식회사 아이씨푸드 | Manufacturing method of conveniently usable kimchi source |
| KR20180045442A (en) * | 2016-10-25 | 2018-05-04 | 농업회사법인 주식회사 푸드베리 | Deodorant of Kimchi And Preparation Method of Odor Reduced Kimchi |
| KR101932072B1 (en) * | 2016-10-25 | 2018-12-24 | 농업회사법인 주식회사 푸드베리 | Deodorant of Kimchi And Preparation Method of Odor Reduced Kimchi |
| KR101870364B1 (en) * | 2017-10-31 | 2018-06-22 | 주식회사 참푸드 | Preparation method of Hwangsukjang kimchi |
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